Fondue with White Wine and Garlic

Name: Fondue with White Wine and Garlic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups Gruyère cheese, grated; 2 cups Emmental cheese, grated; 1 cup dry white wine; 1 clove garlic, halved; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Freshly cracked black pepper, to taste; Nutmeg, to taste; Baguette, cut into cubes; Blanched vegetables (broccoli, carrots, etc.); Apple slices; Cooked meats (such as chicken or sausage)

Highlighted under: Global Flavors

When I think of a cozy dinner with friends, Fondue with White Wine and Garlic instantly comes to mind. It’s a delightful dish that combines creaminess and flavor in a truly indulgent way. I love how it invites everyone to gather around the pot, dipping whatever they desire into the molten cheese, making it a fun and interactive experience. The complexity of flavors, enhanced by the zesty touch of white wine and fragrant garlic, makes this recipe a must-try. Trust me; once you experience this fondue, you'll be hooked!

Created by

Callie Morgan

Last updated on 2026-01-06T00:22:17.826Z

Cooking Fondue with White Wine and Garlic was a delightful journey. I remember the first time I made it; the aroma of fresh garlic combined with bubbling cheese filled my kitchen, making it impossible to resist a taste. I experimented with different wines, and I found that a crisp white pairs beautifully, enhancing the overall flavor of the dish.

This recipe thrives on attention to detail, especially when selecting the cheeses. A blend of Gruyère and Emmental offers a perfect melty texture and complex flavor profile. Setting the heat to medium while stirring continuously ensures a smooth finish without burning the cheese. Each batch became a hit at family gatherings, making fondue a staple in my entertaining repertoire.

        You'll Love This Fondue Because:
        Rich, creamy texture enhanced by aromatic garlic
Perfect blend of flavors with wine and cheese
An interactive dining experience that brings people together

      

Choosing the Right Cheese

The foundation of an outstanding cheese fondue lies in selecting the right combination of cheeses. Gruyère and Emmental are classic choices, each contributing its unique flavor profile—Gruyère offers a nutty richness, while Emmental provides a mild, slightly sweet touch. If you're looking to experiment, consider substituting with a fontina or gouda for different depth and creaminess. Aim for a good quality cheese, as pre-grated options often contain anti-caking agents that can hinder melting.

Grating the cheese yourself not only ensures a fresher flavor but also allows for better melting. I recommend a medium grater, which optimizes surface area for even melting. Combining the cheese with cornstarch helps create a smooth texture while preventing clumping. This step is crucial; without it, you may end up with a gritty fondue that’s far from ideal.

Fine-Tuning Your Fondue

When heating the white wine, be careful to avoid boiling. Boiling can cause the wine to become too harsh and may alter its delicate flavor balance. Instead, gently heat it over medium heat until it reaches a simmer—you’ll recognize this by small bubbles forming around the edges of the pot. Maintaining this heat ensures the cheese melts evenly, creating a silky fondue.

As you add the cheese mixture to the wine, a continuous stirring motion is essential to blend them seamlessly; the figure-eight method works wonders. This technique keeps the heat distributed evenly and ensures a smooth texture. You’ll know it’s ready when the mixture is glossy and clings to the spoon without separation.

Ingredients

Before you start, gather your ingredients:

For the Fondue

2 cups Gruyère cheese, grated
2 cups Emmental cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly cracked black pepper, to taste
Nutmeg, to taste

For Dipping

Baguette, cut into cubes
Blanched vegetables (broccoli, carrots, etc.)
Apple slices
Cooked meats (such as chicken or sausage)

Instructions

Now, let’s walk through the steps to make the perfect fondue:

Prepare the Pot

Rub the inside of a fondue pot or a heavy-bottomed saucepan with the halved garlic clove. Discard the garlic after rubbing.

Mix Your Cheeses

In a bowl, toss the grated cheeses with cornstarch. This will help keep the cheese from clumping together while melting.

Heat the Wine

Pour the white wine into the pot and heat over medium heat until it’s hot but not boiling, about 5 minutes.

Melt the Cheese

Gradually add the cheese mixture to the hot wine, stirring continuously in a figure-eight motion until melted and smooth.

Season Your Fondue

Add lemon juice, freshly cracked black pepper, and a sprinkle of nutmeg to taste. Stir well.

Serve

Once smooth and creamy, serve immediately with your choice of dipping items.

Pro Tips

For best results, use freshly grated cheese rather than pre-packaged, as it melts better and has a richer flavor. Make sure to keep the pot on low heat to prevent the fondue from burning.

Dipping Delights

The beauty of fondue lies in its versatility for dipping. While crusty baguette cubes are a classic choice, you can elevate your dipping game with an assortment of options. Freshly blanched vegetables like broccoli, carrots, or bell peppers not only add color but also a crunchy texture that pairs well with the creamy fondue. Additionally, slices of apple can offer a refreshing contrast, balancing the richness of the cheese.

For meat lovers, incorporating cooked meats such as chicken or sausage provides a heartier option. It's best to cut the meats into bite-sized pieces for easy dipping. This mixture of textures and flavors creates a delightful tasting experience and ensures every guest finds something they enjoy.

Make-Ahead Tips

If you want to enjoy fondue with less stress during your gathering, consider preparing some elements in advance. You can grate the cheese and mix it with cornstarch a day ahead and store it in an airtight container in the refrigerator. The garlic can be prepared by rubbing the pot, as discussed, and left ready to go. However, remember that it’s best to melt the fondue just before serving to preserve its creamy consistency.

Leftover fondue can be stored in the refrigerator for up to three days. Reheat gently over low heat, adding a splash of white wine to restore its creaminess. For a fun twist, consider using leftover fondue the next day in a mac and cheese or a sauce for pasta, enhancing your meals with that delicious cheesy flavor.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! You can experiment with other cheeses like Fontina or Cheddar, but keep in mind that the texture might vary.

→ What if I don’t have a fondue pot?

You can use a heavy-bottomed saucepan on the stove and transfer it to a heatproof bowl or a slow cooker to keep it warm.

→ Can I prepare the cheese mixture ahead of time?

Yes, you can mix the grated cheese and cornstarch in advance. Just store it in an airtight bag or container in the fridge.

→ What drinks pair well with fondue?

Dry white wines, like Sauvignon Blanc or Pinot Grigio, complement the dish beautifully, but you can also serve lighter beers or sparkling water.